Shrimp Etouffee

Shrimp Etouffee

Recipe by Sandra MyersCourse: Main, DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 1 pound shrimp (peeled and deveined) reserve shrimp shells

  • 2 cups Seafood broth (sub with water)

  • 1 bay leaf

  • 1 cup chopped tomatoes

  • 2 tsp Creole seasoning

  • ½ tsp smoked paprika

  • 1 tsp Worcestershire sauce

  • 2-3 tbsp. chopped parsley

  • 2 green onions chopped

  • 2 tbsp. canola oil

  • ¼ cup flour

  • 2 tbsp. butter

  • ½ cup green bell pepper diced

  • ½ medium onion diced

  • 1/3 cup chopped celery (about 1-2 sticks)

  • 2 tsp minced garlic

  • 1 tsp thyme fresh or dried

  • 1 tsp Hot sauce optional


  • Shrimp Stock
  • Heat 1 or 2 teaspoon of butter or oil to a sauce pan or skillet. Add shrimp shells, remaining scraps of onion, garlic, celery, and bay leaf. Cook for about 5 -7 minutes; stirring constantly to prevent any burns.
  • Pour in 5 cups of water. Bring to a boil then lower heat and let it simmer for 20 minutes.
  • Remove from heat and strain; using a sieve. Set aside.
  • Etouffee
  • Combine melted butter, oil, and flour in a large Dutch oven until smooth.
  • Cook on medium heat for about 10-12 minutes till reaching desired color; stirring continuously.
  • Add onion, green pepper and celery and cook for 8- 10 minutes; stirring frequently.
  • Add, garlic, thyme and bay leaf. Continue to stir fry for about 2 minutes more.
  • Throw in chopped tomatoes, Worcestershir sauce, paprika and creole seasoning. Let it cook for 5 minutes.
  • Gently pour in 2 cups of shrimp stock, bring to a boil and let it simmer. Add shrimp and continue to cook for 5 more minutes.
  • Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
  • Stir in green onions and chopped parsley.
  • Serve over hot over a bed of rice. Enjoy!
Shrimp Etouffee
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